Tag Archives: #homesteading

A Guide to Surviving Week # 2 in Quarantine

Many of us are starting week #2 of quarantine and trying our best to establish an actual routine.  So many of us thrive on routine, knowing what to expect and executing those tasks as needed.  This idleness, loss of purpose for those of us who are supposed to be at work or school is rough.  Sure we do some work remotely, but let’s not kid ourselves, it isn’t the same and we are all grieving our fundamental loss, our sense of purpose.

In the past we have heard retirees complain they are bored  and we say to ourselves, “are you crazy?” what I would give to have some time.  Well your wish has been granted because all of a sudden so many of us have more time than we know what to do with. For some of us this extra time will be a gift.  Time to finish projects long put off, maybe start a new hobby we have been wanting to try but simply didn’t have time, maybe you just love to read and now is your chance.

That said even these diversions can only hold us so long and finding a routine is the only way we will all survive this.  Feeding ourselves is one of  our most basic routines and I keep hearing from parents during this time that they feel like all they do is feed their families.  While this is probably true, I am grateful to at least have that purpose and am trying to make the best of it.  So I am sharing some recipes that we made yesterday.  Empanadas, which were essentially filled with the turkey meat from Saturday night’s tacos and for the plant based folks we filled them with the black bean and hominy filling from the same taco night.  Use whatever you have on hand for filling, this is a time to be sure to use everything you have on hand and WASTE NOTHING!!!!!!!!!! Empanadas are fun for the whole family to make, in fact once you make the dough, let everyone fill them themselves and don’t worry if you don’t have a fancy press to make them.  Simply cut the dough into circles and fill one side, fold over into the shape of a half-moon and press the edges with a fork.

So let’s try and make the best of all this and may this recipe bring your family some happiness through small acts such as this.

EMPANADAS

DOUGH

2 ½ tsp. Active dry yeast

1 ½ tsp. Sugar

½ cup milk

2 eggs beaten

1/3 cup sour cream

5 tbs. unsalted butter, melted and cooled

2 ½ cup All-purpose flour

1 ¼ cup Cornmeal

¾ tsp Salt

  1. In a large mixing bowl place yeast with sugar and ¼ cup of milk and let rest of 5 min to activate the yeast
  2. Once it appears foamy go ahead and add the remaining milk, eggs and sour cream and butter
  3. In another bowl stir together flour, cornmeal and salt and using an electric mixer beat flour mixture into egg and milk mixture until the dough is smooth and elastic
  4. Form the dough into a large ball and place in an oil bowl and turn to coat with oil
  5. Cover and let rise in a warm place for 1 ½ hours and the ounch down the dough

FILLING

Traditionally empanada filling is made with beef or pork but to give a bit of a healthier twist we are making our empanadas with ground turkey. Like most fillings you can swap out and change some ingredients just be sure to keep the balance of flavors and textures the same. It is important to make sure the filling is moist but not wet or you will end up with some soggy empanadas.

1 medium onion finely chopped

1tbs garlic minced

2 jalapeno peppers minced (optional)

2 tsp. ground cumin

1 tbs. Chili powder

1 tbs. Dried oregano

½ tsp. Cinnamon

1/8 tsp. ground Cloves

2 tbs. Oil for cooking

1 lb ground turkey

¼ cup tomato paste

28 oz can diced tomatoes

1/3 cup raisins

½ cup pimento stuffed olives chopped

Salt and pepper to taste

  1. Over medium heat saute onions in oil until soft and add garlic, jalapenos, chili powder, cumin, cinnamon, clove and oregano
  2. After 3 min add ground turkey and cook until browned, breaking up any lumps
  3. Add tomato product, olives,raisins and salt and pepper to taste
  4. Simmer for additional 15 mins until the liquid has evaporated

PUTTING THE EMPANADAS TOGETHER

pre-heat oven to 425

take dough and seperate into 24 balls and cover with a damp cloth

on a lightly floured surface roll each ball into a flat circle, use a knife or cookie cutter for the edges

Place a small amount of filling on one side of the circle and fold over the other side to form a turnover, crimp the edges

Cook on an oiled baking sheet for 10-15 mins. Until golden brown

Return to our Roots: How 21st Century Humans Should be Feeding Themselves

Who would have guessed that the abundance of available food would hearken our nation’s and perhaps the world’s biggest health crisis. Until the mid 20th century almost every country on the planet grappled with food insecurity and as populations continued to increase, governments looked to scientists to help solve these problems. Rather than enlisting the help of farmers and food producers, we looked for answers from people who did not have a relationship that bound them to the earth or the bounty nature provided already. While I have no problem with science and the amazing strides the past 65 years have brought in technology, healthcare and other vital areas, I struggle with the connections between science and food in recent decades.

The problem I have is with the fact that science looks for answers and solutions that are measurable and can produce data; we are a data driven society these days in case you hadn’t noticed. However nutrition is often individualized, think blood type, or dictated by the environment. People who live near the equator on the coast are going to have very different diets than those who live in the mountains to the North. As a result of the environment they live in, their diets will vary and thus their bodies will react differently to different foods. This is not news and their have been several books recently published that talk about blood types and the types of food those particular individuals should eat, all of which stems from the types of food their ancestors from the region have been eating for centuries or more.

I want to interject here with the reminder that in the hundreds of thousands of years humans have existed, it is only within the last 100 years or less that we have significantly changed our diets. In fact until we started to focus on the science of food production, we simply used to grow our own food or raise our own livestock for consumption. Ironically during that time we had far fewer chronic illnesses that were linked to poor diet even though many faced starvation.

To respond to food insecurity we started to change not only the foods we grow, but how we grow them. Family farms that fed their communities started to fail as government subsidies started propping up mono culture industrialized growing practices designed to feed the masses. For the regular citizen out there these farms could not exist without those government subsidies so if free market forces were the real driver, these farms would cease to exist. The masses these farms feed are actually just another step in the food chain since most of the corn and soy grown on these farms are for animal feed. So here is simply another step in the huge modern agro-business.

Here is the funny thing, we all know that these practices are making us sick. We know that eating processed foods made from refined grains, most genetically modified, mixed with copious amounts of refined sugars leads to inflammation, making us unhealthy. Yet as a nation we are slow to change. Since embracing the scientific approach towards feeding ourselves, rather than the practical, we now require data to prove it is in fact not healthy for us to consume particular foods. So whu we are more likely to believe some new product all wrapped up and packaged in a way that appears healthy is better for us than that knobby potato sitting in the bottom of your produce drawer. But that is simply NOT TRUE.

The only foods that are healthy for us to eat are those that grow in the mineral rich soil nature intended. Fruits, vegetables, grains and the animals that feed on these foods are what we as human omnivores are meant to eat. Does this mean you should shift and buy all the food you eat from your local farmer’s market, well YES. But don’t worry, I am pragmatic if nothing else and affordability and accessibility is key, so if shopping in conventional markets drastically reduce your meat consumption, which we should all do anyway, and buy as much fresh produce as possible. If your budget allows for organic, great, if not follow the rules of the dirty dozen and buy those organic whenever possible.

In most countries 20-25% of an individuals earnings goes towards food. In the Untied States that number is on average less than 5%. We want cheap food and have been willing to pay with our health for the past 5+ decades, but as you can guess this is not sustainable. Healthcare in this country is in crisis, much of this connects with all of the chronic diseases plaguing our population. All of these diseases are connected to the foods we eat so how is it as a nation are we not outraged by this? Change how we grow and eat our food returning to the ways of the past and many of these diseases will simply vanish, along with the expensive pharmaceutical interventions.

Most would consider these ideas alternative or even slightly radical, but returning to the ways our grandparents and those before us does not seem like a radical idea to me. For those of you there so ingrained in the scientific, just look at the Amish and how adhering to their historic traditions of feeding themselves, they have managed to avoid being plagued with modern day diseases like cancer, cardiovascular disease and diabetes. In fact try and find an obese member of the Amish community, I guarantee it will be a challenge. So try to be a part of a positive change and take small steps to improving your health, the health of your family and the health of the environment. Each small step we make has a ripple effect and can make waves in ways we simply cannot measure.

Springtime in the garden